Production of soup or broth-like substances or liquids.



STATES PATEnT OFFICE.

GEORG BRAUN, OF MUNICH,

'nma-nnnrrnnn v. LUITHLEN: AND wALrE-n NEUMANN, or ANDERNACH, GERMANY.

PRODUCTION OF SOUP OR BROTH-LIKE SUBS T AN 'CES OR LIQUIDS.

1,073,392. No Drawing. 1

To all whom it may concern: Be it known that we, GEORG BRAUn, of Munich,and 'H'ERMANN V. LUITHLEN and WALTER NEUMANN, of Andernach,Germany,subjects'of the German Empire, have invented new and useful Improvementsin or. Relating to the Production of Soup .or Broth-Like Substances orLiquids, of which the following is a specification. g It is a fact,which has been known for a long time, t hat a decomposition of thecomwhich form the albumoses and peptones and plicated albumin moleculesinto aseries of more simple compounds,- the first elements of thelast ofwhich form-the acid-amids, takes place upon a hydrolyt-ic clearing ofthe albu- .mins whether this be eifected bya simple and theproteolyticenzyinupon the great resistance of the albumin molecule istoo slow, the hydrolytic action has been obtained by the use of mineralacids, particularly hydrochloric or sulfuric acids. The effect of thesetwo acids upon albumin, nevertheless, is different in two ways. Whereasal- 3-5 it stronglyresists the'attack of sulfuric acid.

bumin is easily soluble in hydrochloric acid,

In order therefore to reach the selfsame 7 stage in the process of--decomposition, it is necessary, when sulfuric acid is used for thehydrolysis, to apply; heat for a longerperiod than in the case ofhydrolysis by means of 40 hydrochloric acid. But-a relative differencein the matter of taste is also exhibited. Whereas in the case ofhydrolysis with hydrochloric acid bodies similar to meat ex-. tract areformed in a relatively large quantity, but nevertheless with a lesspronounced fa ts a process for the production of bodies having a smelland taste as of meat broth meat taste, prote'olysis by means of sulfuricacid yields, on the other hand, products similar to meat extract havinga most pronounced taste and smell but nevertheless in Aesser quantity.-Having regard to those or beef tea has been built up thereupon and formsthe subjectmatter of the present appli- .cation. It is based not on theemployment,

qualitative, of either one of these Specification ofjietters Patent: I,Patentd Sept;16, 1913, Application filed October 24, 1912. Serial No.727,541.

for the hydrolytic splitting up of albumin,

the albumin easily. dissolved, but the hy drolysis by hydrochloric andsulfuric acids further exhibits the property of combining the advantagesof hydrolysis by means of hydrochloric acid with those of hydrolysis bymeans of sulfuric acid without exhibiting the disadvantages,. eitherquantitative or processes of decomposition.

In practice the process is carried out in the following manner:' Amixture of hvdrochloric and sulfuric acids is heated in an acid-proofvessel up to boiling point, or approximately to the boiling point,whereupondry albumin,- for example cas'ein,is introduced, with stirring,into the'mixture of acids. After a short time a darkening in color anddissolving of the albumin takes place and by a continuance of theheating the albumin is decomposed into its simpler component parts. Themore concentrated the mixture of hydrochloric and-sulfuric acids themore easily does the decomposition of the albumin proceed. .The period''of heating is therefore not constant but varies according to thestrength of the acids em-' ployed. In practice, the proper. moment inthe process of decomposition viz. that-in which a maximum of productsofdecomposition similar to meat extract is present is easily recognized bythe characteristic smell given off at that moment. At this stage in theprocess of decomposition the process is interrupted. The. sulfuric acidis neutral-' ized and separated out, by the addition of compounds of thealkaline earths metals, such as barium, calcium or strontium, as aninsoluble sulfate of one of these elements, while thehydrochloric acidis converted into cooking salt, which remains in the solution, by theaddition of sodium-hydroxid or carbonic acid compounds of/sodium. Aftercompletion of the neutralization of both acids, the residue which hasnot been dissolved during the process of decompositionis separated byfiltration from the solutlon containing the cooking salt and the bodiessimilar to meat extract. This solution can ing for soup or in a. firmconditioiias a substitute for meat extract.

. Example: 18 kilograms of water contaming 3 kilograms hydrochloric acidin gas.

the mixtureof acids. After a short time swellingand decomposition of thecasein takes place, with a violet and brown tinting of the mass. Afterthe hydrochloric and sulfuric acids have worked upon the casein for goabout 15-20 hours under heat, the breaking down process will haveprogressed to the desired stage. The heating process is thereforeinterrupted and the sulfuric acid is separated out by the addition ofcompounds of the alkaline earth metals (calcium, strontium and barium)for example, chlorid of barium.v This is elfected by the addition of 3.2kilograms of chlorid of barium free from water,cwhich is introducedwhile the 39 mixture is being stirred. After elimination of thesulfuric, acid, this mixture contains in fluid solution only freehydrochloric acid apart -from the products due to decomposition of thecasein. By the-addition of com- 535 pounds of sodium, for example of 6kilograms of.carbona.te..of soda, free from water the conversion of thefree hydrochloric ac1 cooking salt, 'water' and carbonic'acid is,efiected.=- While .the last-named passes off, 495.;ferming anindicatorfor terminating the neutralizing process, the cooking salt formedremains in solution and combined with the products of decomposition ofthe casein,

tract of meat.

Having now particularly described and ascertained the nature of our saidinvention and in what manner the same is to be per formed, we declarethat what we claim is A process for the production of substances influid condition having a smell and taste similar to that of meat broth,or soup, in which material containing albumin is heated in a mixture ofhydrochloric acid and sulfuric acid up to approximatelythe limit ofcomplete hydrolytic decomposition, wheres upon the process ofdecomposition is interrupted, the sulfuric acid is eliminated by theaddition of compounds of earth alkalis such as barium, strontium orcalcium, in the form of insoluble sulfate and the hydrochloric acid ,isconverted into a solution of cooking salt by the addition of compoundsof sodium. 4

In testimony whereof we have signed our names to this specification inthe presence of two subscrib'm witnesses.-

GE RG-BRAUN.

HERMANN V. LUITHLEN. WALTER NEUMANN. Witnesses for Georg Braun:

A. V. WJCorrEn', MATHILDE K. HELD. I

Witnesses for H. V. Luithlen and Walter Neumann:

Lou-1s VANDORN, OSCAR DEPNER.

